Cooking Fundamentals & Techniques

- Traditional Pasta Fresca

- Pasta Rossa

- Pasta Verde

- Spaghetti al Pomodoro

- Cannelloni agli Spinaci

- Ravioli al Funghi

- Ratatouille
- Green Thai Curry with Roasted Tofu
- Fettuccine al Funghi
- Sauteed Fennel and Cherry Tomatoes

- Poached Chicken Breast with Cannellini Beans, Leeks, Cream and Oregano
- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce

- Ratatouille
- Green Thai Curry with Roasted Tofu
- Fettuccine al Funghi
- Sauteed Fennel & Cherry Tomatoes

- Skirt Steak (poached in red wine, with sauteed haricot verts)
- Classic Beef Stew
- Tangy Braised Short Ribs
- Grilled Beef Kebabs
- Learn about the difference between Sauteed Grass Fed Steaks vs. Traditional Corn Fed

Menu:
- Classic Buttermilk Fried Chicken: Crispy on the outside, juicy on the inside.
- Roasted Chicken: Infused with herbs and surrounded by vegetables for a flavorful dish.
- Braised Coq au Vin: Luxuriously slow-cooked with salt pork and pearl onions.
- Crispy Skin Duck Breast: Served with honeyed haricot verts and a rich hazelnut vinaigrette.
*Participants will likely be seated with other guests at a table of 4

Menu:
- Lamb Chops (herb-crusted)
- Leg of Lamb (Greek style, grilled, olive oil marinated)
- Stewed Lamb (in brown curry sauce)
-Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)

*Participants will likely be seated with other guests at a table of 4

Menu:
- Barbeque Spare Ribs (tangy and smoky, with chipotle, lime, and orange)
- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)
- Pork Chops (loin cuts with creamy cannellini beans)
- Crispy Skin Pork Belly

*Participants will likely be seated with other guests at a table of 4

This hands-on class will teach you:
- The secrets to silky, restaurant-quality risotto.
- Techniques for preparing grains like quinoa and farro to perfection.
- How to achieve that coveted crispy-on-the-outside, fluffy-on-the-inside texture for potatoes.

*Participants will likely be seated with other guests at a table of 4

Menu:
- Mussels (with blue cheese and white wine sauce)
- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)
- Barbecued Shrimp (with smoked gouda grits)
- Oysters Rockefeller (on the half shell or barbecued, your choice)
- Boiled Lobster (for lobster bisque in stocks and soups class)
- Mussels (with blue cheese and white wine sauce)
- Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)
- Barbecued Shrimp (with smoked gouda grits)
- Oysters Rockefeller (on the half shell or barbecued, your choice)
- Boiled Lobster (for lobster bisque in stocks and soups class)

*Participants will likely be seated with other guests at a table of 4